Asian Coleslaw With Ramen

• 1 (16 ounce) packagebagged shredded coleslaw mix (look for one with carrots)
• 2 (8 ounce) packages ramen noodles (any flavor, you won't be using the flavor packet)
• 1 cup sunflower seeds
• 1 cup slivered almonds
• 13 cup rice wine vinegar (you can also use white vinegar)
• 1 cup oil (I use olive oil)
• 12 cup sugar
• 2 tablespoons soy sauce
• 2 scallions
• 1 teaspoon sesame oil

1. Dressing:
2. Mix vinegar, oils, sugar and soy sauce together, until sugar dissolves.
3. Set aside.
4. I do this as far in advance as the day before serving.
5. Crush ramen noodles into very small chunks - then toast in a dry skillet.
6. Tiny pieces may burn, so watch carefully.
7. Remove when lightly browned and place in a large bowl.
8. Toast, each ingredient separately in the dry skillet, the almonds and sunflower seeds.
9. .
10. About 1 hour before serving mix coleslaw mix, nuts and seeds together with dressing.
11. Add ramen 1/2 hour before serving.
12. Thinly slice scallions and scatter on top.

coleslaw mix, ramen noodles, sunflower seeds, almonds, rice wine vinegar, oil, sugar, soy sauce, scallions, sesame oil

Taken from www.food.com/recipe/asian-coleslaw-with-ramen-385394 (may not work)